Asparagus, Mint and Lemon Risotto

• Prep and cook time 1 hour 5 minutes – Serves 8

Equipment:

• Large saucepan
• Large pan with a lid
• Medium saucepan
• Chopping board 
• Sharp knife

Risotto base ingredients:

• 1 litre of organic vegetable or chicken stock
• 2 tablespoons of olive oil
• 1 large onion, peeled and finely chopped
• 4-5 sticks of celery, peeled and finely chopped
• 600gm of risotto rice 
• 250ml (1 cup) vermouth or dry white wine

• 2 bunches of asparagus, woody ends chopped off and discarded
• 700ml of organic vegetable or chicken stock
• 50gm butter
• 1 small handful of grated parmesan cheese, plus extra for grating on top
• 1 bunch freshly picked mint, finely chopped
• 2 lemons, zested and juiced
• Sea salt
• Freshly ground black pepper
• Extra virgin olive oil

Cooking instructions:

1. Finely chop the stalks of your asparagus spears into small discs, keeping the tips intact. Now, start work on your risotto base. 
2. Empty your litre or organic vegetable or chicken stock into a saucepan and bring to a gentle simmer. 
3. In your large risotto pan (with lid), add the 2 tablespoons of olive oil over a low heat and add your onion and celery. Gently cook for about 15 minutes, so it softens but doesn’t colour.   
4. Add the rice and turn up the heat. It will sizzle, but whatever you do, don’t let it catch, keep everything in the pan moving.   
5. Quickly add your vermouth or wine, and stir constantly until it has evaporated and you can no longer smell the alcohol, just a lovely perfume in its place. 
6. Turn the heat down, and add the warmed litre of stock, one ladle at a time – waiting until each ladle is fully absorbed before adding the next one. You don’t want your rice to cook too fast. Otherwise, it will be hard in the middle. It should take about 15 minutes to get through this process and the result will be perfectly cooked al dente rice. Once completed, put it to one side and start work on the risotto ingredients. 
7. Place your large saucepan on the stovetop on medium to high heat and add half (350ml) of your 700ml organic chicken or vegetable stock. 
8. Add your risotto base (cooked rice with onion and celery) along with the asparagus stalks and tips.  
9. Bring to a boil, stirring constantly, then turn down the heat until almost all of the stock has been absorbed. 
10. Add the remaining 350ml of stock, one ladle at a time, until the rice and asparagus are cooked. You may not need all of the stock, so make sure you check while cooking, as you don’t want to overcook your rice. You will know when it’s done as the rice should hold its shape but be soft, creamy and oozy – with the overall texture slightly looser than you think you want it. 
11. Turn off the heat, and mix through the butter, parmesan, mint and almost all the lemon zest and juice. Check the seasoning and adjust the salt and pepper to your taste. 
12. Put the lid on the pan and leave the risotto to rest for a minute or two. 
13. Serve with a drizzle of olive oil and a scattering of lemon zest before grating over some fresh parmesan. 

RECIPE JAMIE OLIVER